The dining experience reflects the bounty of the surrounding valleys and South Tyrol, blending Italian and Austrian traditions. Each evening, beneath gilded cherubs adorning the walls of Stube Badia, guests enjoy hearty yet refined mountain cuisine. Chef Alberto Toè, hailing from Veneto, offers plump canederli speck dumplings chive‑dusted, venison goulash atop creamy polenta, and buckwheat spätzle tossed with succulent prawns and cherry tomatoes. A staple on every table is Schüttelbrot—a firm, aromatic loaf scented with fennel and caraway, often layered with local speck and soaked in olive oil. This rustic bread, born of the region, sustains diners through the harsh alpine winters. On my last night, Anika surprised me with an exclusive Alpine Wagyu steak from Ritten’s Wagyu Südtirol—only 50 to 80 head are raised annually—paired with a luxurious truffle‑infused Barolo drawn from the castle’s extensive cellar. The meal concluded with a generous slice of apple strudel and a selection of house‑made ice creams.
Breakfast, which I initially doubted I could finish, proved irresistible the following morning in the sunlit Stube, where I savored blueberry‑studded Moosbeernocken alongside Schüttelbrot topped with speck‑wrapped eggs. This hearty start fueled a day of adventure: I began with horseback rides around the crystal‑clear Lake Dobbiaco, framed by snow‑capped pines, then ventured to the Plan de Corones ski area—though I opted not to ski on this occasion. The Castel Badia staff arranged a lunch at over 2,000 meters elevation at AlpiNN, helmed by three‑Michelin‑starred chef Norbert Niederkofler, renowned for his “cook the mountain” ethos. The same venue hosts Lumen, a mountain‑photography museum well worth a visit before descending via cable car. For avid skiers, the estate provides direct access to the Dolomiti Superski circuit—the world’s largest ski network, encompassing 1,200 kilometers of groomed runs. Beyond skiing, the property curates seasonal experiences such as bread‑making workshops with local farmers and hot‑air balloon rides.
Photo: Castel Badia
